Banqueting Menus

Effective from 2019 


Select 1 of the following menus for your party. 

Inclusive of a selection of flavoured rolls with unsalted butter, Café du Monde coffee or loose-leaf teas and infusions with homemade petit fours

 

Menu A

  • Butternut squash soup
    Parmesan and pesto crouton*
  • Chicken supreme, wild mushroom and tarragon mousse
    Chateau potatoes, Chantenay carrots, spinach, red wine jus
  • Blackcurrant cheesecake
    Cassis Anglaise, honey tuille 

Menu B

  • Dingley dell ham hock rillettes
    Dijonnaise dressing, pickled radish and carrot, peashoots
  • Roasted cod fillet 
    Dill crushed new potatoes, carrot and courgette ribbons, dill cream sauce
  • Baked lemon tart
    Crème Chantilly, raspberry coulis

Menu C

  • Soused mackerel fillet 
    Beetroot puree, baby carrots, radish, chive oil 
  • Slow cooked Jacobs ladder (rib of beef)
    Dauphinoise potato, spinach, carrot batons, red wine jus 
  • Mango parfait, coconut panna cotta
    Passionfruit glaze

Menu D

  • Scottish smoked salmon and cream cheese roulade 
    Lemon gel, lump fish caviar, dill yoghurt 
  • Breast of chicken  
    Garlic fondant potato, roasted pumpkin, spinach, thyme jus 
  • Caramel cream tart
    Crushed caramel brittle, salted caramel ice cream 

Menu E

  • Hertfordshire game terrine 
    Red onion marmalade, rocket and radish salad, house dressing 
  • Shetland salmon supreme
    Dauphinoise potato, spinach, Chantenay carrots, red pepper coulis 
  • Banoffee mousse chocolate cup
    Coffee Anglaise 

Menu F

  • Colsten Basset Stilton fonduta
    Roasted pear, caramelised walnuts, rocket, chilli oil 
  • Pan seared seabass
    Dauphinoise potato, Parisienne vegetables, white wine sauce 
  • Charentais, honeydew and water melon
    Grand Marnier and orange syrup, Mascarpone cream 

*Alternative soups

  • Tomato and basil soup, Parmesan crouton
    Celeriac and parsnip soup, parsnip crisps, herb oil
    Pea and mint soup, mint cream

Supplemented Dishes

Starters

  • Corn fed chicken and porcini mushroom terrine, sweet potato salad £2.00 supplement per person 
  • King prawn cocktail, light Marie Rose sauce, celery and shallot, £2.00 supplement per person 
  • Brixham crab mayonnaise, toasted ciabatta, celeriac remoulade, £3.00 supplement per person

Main Course (in lieu of the protein element)

  • Sacombe Hill Farm beef fillet, £8.00 supplement per person
  • Rack of West Country lamb, £8.00 supplement per person
  • Halibut supreme £4.00, supplement per person 
  • Cornfed chicken breast, £2.00 supplement per person 

Desserts

  • Dessert trio:
    Mini pecan pie, pistachio panna cotta, strawberry cheesecake, £5.00 supplement per person
  • Valrhona chocolate fondant
    Wasabi ice cream, glass tuille, £3.00 supplement per person (maximum 30 guests) 
  • Raspberry mousse, vanilla panna cotta centre
    Macadamia praline, lavender Anglaise, £3.00 supplement per person 

Vegetarian

Starters

  • Lincolnshire mushroom panna cotta
    Pickled mushrooms, herb oil
  • Roasted heritage beetroot
    Hummus, dukkah, chilli oil

Main Courses

  • Lincolnshire wild mushroom and spinach pithivier, tarragon cream
  • Butternut squash and du puy lentil curry
    Basmati rice, poppadoms, mango chutney
  • Cauliflower, sage and chestnut cake
    Stilton sauce

Vegetarian dishes substituted at the same price.
Where applicable to be served with the same garnish as the meat main course

For more information, please email westlodgepark@bealeshotels.co.uk
or call a member of our team on 020 8216 3900.

Celebrating 250 years of Beales Ltd

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Celebrating 250 Years! Celebrating 250 Years!
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